Recipe Details
Ingredients
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1 ½poundsbaking potatoes
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⅓cupKikkoman soy sauce
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3tablespoonsolive oil
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2tablespoonsred wine vinegar
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2clovesgarlic, pressed
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1teaspoondried oregano leaves, crumbled
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1teaspoondried rosemary, crushed
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¾teaspoonpepper
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1largeonion, thinly sliced
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1(4 pound)whole roasting chicken
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Line a large baking pan with foil.
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Cut potatoes in half lengthwise, then cut each piece crosswise into 1/2-inch-thick slices. Mix soy sauce, olive oil, vinegar, garlic, oregano, rosemary, and pepper in a small bowl.
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Place potatoes and onion into the prepared baking pan. Drizzle 1 tablespoon soy sauce mixture over vegetables and toss until evenly coated.
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Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast-side up, in the center of pan, moving vegetables aside. Brush chicken, including inside the cavity, thoroughly with soy sauce mixture.
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Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes, brushing with soy sauce mixture and stirring vegetables every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C). Remove from the oven and let chicken stand for 10 minutes before carving.